Spaetzle Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 830 kcal | (40 %) | ||
| Protein | 39.78 g | (41 %) | ||
| Fat | 36.54 g | (32 %) | ||
| Carbohydrates | 84.7 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.27 g | (4 %) |
| Vitamin A | 436.9 mg | (54,613 %) | ||
| Vitamin D | 3.82 μg | (19 %) | ||
| Vitamin E | 10.11 mg | (84 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 1.08 mg | (98 %) | ||
| Niacin | 4.93 mg | (41 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 92.36 μg | (31 %) | ||
| Pantothenic acid | 0.34 mg | (6 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 3.91 μg | (130 %) | ||
| Vitamin C | 5.55 mg | (6 %) | ||
| Potassium | 504.95 mg | (13 %) | ||
| Calcium | 917.37 mg | (92 %) | ||
| Magnesium | 36.14 mg | (12 %) | ||
| Iron | 4.43 mg | (30 %) | ||
| Iodine | 107.1 μg | (54 %) | ||
| Zinc | 3.04 mg | (38 %) | ||
| Saturated fatty acids | 16.36 g | |||
| Cholesterol | 389.26 mg |
Ingredients
- Ingredients
- salt
- 400 grams Pastry flour
- 8 eggs
- 2 Tbsps vegetable oil
- salt
- Nutmeg (freshly grated)
- 300 grams grated Mountain cheese
- 2 onions
- 2 Tbsps butter
- chopped parsley (for garnish)
Preparation steps
Fill a large pot with water, about 4 cm (approximately 1 1/2 inches) below the rim of the pot. Season with salt, cover, and bring to a boil.
Place the flour in a bowl. Add the eggs, and whisk into the flour. Mix in 1 tablespoon of oil, 1 teaspoon of salt, and some nutmeg. Stir vigorously using the dough hook attachment on a hand mixer or with wooden spoon until bubbles begin to form in the batter. If necessary, add a little water. The batter should fall from a wooden spoon.
Preheat the oven to 160°C (approximately 320°F).
Place 1/4-1/3 of the batter on a spaetzle board and scrape through it into the boiling water. Return to a boil, stir several times, and remove the spaetzle with a slotted spoon as they float to the surface. Drain well and place in a baking dish. Sprinkle some of the cheese over the spaetzle. Repeat this process with the remaining batter. Finish with a layer of cheese, and bake in the oven for 5-10 minutes until the cheese has melted.
Peel the onions and cut into rings. Heat the remaining oil and butter in a pan. Sauté the onions for 6-8 minutes, until golden brown.
Top the spaetzle with the onions, garnish with the parsley, and serve.
